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Author Topic: Last (good) pizza for a while  (Read 9642 times)

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Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #20 on: May 18, 2014, 11:50:51 AM »
Also, to any moderators:  I plan on posting all sorts of types of pizza on this thread.  Could it be moved to General Pizza Making?  Thanks.

Dan
Dan

Offline norma427

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Re: Last (good) pizza for a while
« Reply #21 on: May 18, 2014, 04:05:00 PM »
Dan,

Your boardwalk "tomato pie" looks delicious and so does your other pie!

Norma

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #22 on: May 18, 2014, 04:17:45 PM »
Thank you Norma.  Your (and Steve's) Greek pies are what I try to emulate.
Dan

Offline norma427

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Re: Last (good) pizza for a while
« Reply #23 on: May 18, 2014, 05:02:42 PM »
Thank you Norma.  Your (and Steve's) Greek pies are what I try to emulate.

Dan,

I really like Greek style pizzas too.  ;D  I haven't made any in awhile though.

Norma

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #24 on: May 25, 2014, 11:48:29 AM »
Today I am making a whole wheat oat bread.  I made a similar formula a week or so ago and I really liked the results.  The recipe is just what I happened to write down before starting the dough; no science here.

Baker's %

Flour 100 (Split 67% Pilsburry Best Bakers/ 33% KAWW)
Water 67
ADY 1
Salt 2
Vegetable oil 6
Sugar (sucrose) 4
Molasses 4
Rolled Oats 15

The dough was mixed and cold-fermented overnight.  Pictures will be up soon after I proof and bake the dough.

Dan

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Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #25 on: May 26, 2014, 03:32:27 PM »
The bread turned out very good according to my family.  I can't really comment since I'm under the weather and everything tastes like nothing.  On top of the bread is rolled oats soaked in water and brown sugar.  Everyone seemed to enjoy the topping.
Dan

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #26 on: May 30, 2014, 08:16:00 PM »
Flour (100%):
Water (64%):
IDY (.7%):
Salt (2%):
Oil (3%):
Sugar (1%):
Total (170.7%):
Single Ball:
718.46 g  |  25.34 oz | 1.58 lbs
459.82 g  |  16.22 oz | 1.01 lbs
5.03 g | 0.18 oz | 0.01 lbs | 1.67 tsp | 0.56 tbsp
14.37 g | 0.51 oz | 0.03 lbs | 2.99 tsp | 1 tbsp
21.55 g | 0.76 oz | 0.05 lbs | 4.79 tsp | 1.6 tbsp
7.18 g | 0.25 oz | 0.02 lbs | 1.8 tsp | 0.6 tbsp
1226.41 g | 43.26 oz | 2.7 lbs | TF = 0.1224
613.21 g | 21.63 oz | 1.35 lbs

I am making this dough tonight and will bake it tomorrow after an overnight cold ferment.  It is for greek style pizza.
Dan

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #27 on: May 31, 2014, 08:12:43 PM »
The pizza turned out well, but not as good as my last greek attempt.  This time, there was a pronounced gumline  and the dough was not quite as airy, lending a heavy feel to the pizza.  One pizza was mozz and cheddar with onions, the other, parmesan and provolone with 'shrooms and pepperoni.  The dough proofed for about 4 hours at room temperature and baked at 470F.  I think that I will try a short prebake next time to avoid the gumline.  I am not sure what exactly caused the gumline this this time.  The pizzas were put into the oven immediately after being topped.  The sauce was green Tuttorosso crushed straight from the can.  Even with the crust's shortcomings, the pizza was enjoyable, if slightly heavy.
Dan

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #28 on: June 14, 2014, 08:04:07 AM »
A few days ago I made this whole wheat loaf.  The flour was 33% KABF WW and 67% Pillsbury Best Bakers.  It was baked at 470F.  The boule turned out well; I am starting to figure out these unsweetened whole wheat breads.  We ate this loaf with pan-seared, oven-finished chicken thighs.  A perfect combination.
Dan

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #29 on: June 14, 2014, 08:08:52 AM »
Yesterday I made this challah loaf following Peter Reinhart's recipe in The Bread Baker's Apprentice.  I just got my wisdom teeth pulled so I haven't tried it yet, but my family thought it was very good.  They commented that is has a moister and denser crumb than store-bought challah which tends to be lighter and drier.  Has anyone else made this recipe, and if so, what do you think of it?
Dan

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Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #30 on: December 28, 2015, 07:23:49 PM »
Back home from school so baking once again.  Tonight I baked up a Detroit/Pan Hybrid pizza.  It was baked in a cast-iron skillet but the topping style was more Detroit-esque.

Dough:
Flour: 100% (whatever store-brand AP my mom had around)
Water: 67%
ADY: 0.5%
Corn Oil: 3%
Salt: 2%

Two-day cold ferment and four-hour RT pan rise. Skillet lightly coated in Crisco shortening and then generous EVOO.  Baked at 500F on a thin stone.  We have a new fridge that we seem to run a bit cold, so a lot of the fermentation happened during the pan rise.

I'll review it later when I've eaten it.

Pics to follow:
Dan

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #31 on: December 28, 2015, 08:21:07 PM »
Pictures:
Dan

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #32 on: December 28, 2015, 08:25:24 PM »
It turned out great. The crumb was airy and had a good crust on the bottom.  The cheese crust on the side was crispy and flavorful (mozz and prov in the center, parm around the edges).  I am not proud to admit that I used canned Don Pepino brand sauce for this pie, but I didn't want to open up a whole 28 oz can of crushed tomatoes for just one pie.

I might try this super-easy pizza at school.
Dan

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #33 on: January 02, 2016, 12:40:00 PM »
So the parents sprung a fast one on me and told me that I need to make pizza for friends that are coming over tonight. Not happy that their first taste of my pizza will be an untested emergency dough.  I'm making 4 NY style pizzas, 1 cast iron pan pizza, and 1 Detroit style pizza all from the same dough.  I just finished making and balling the dough. House temp is about 63F.  I used 5/8 hot water to proof the yeast and 3/8 cold water for the remainder.  I picked 0.5% ADY more from experience than any models.  Since dinner is only 6 or so hours away, I may be moving the balls around as I see how the fermentation is going.  I put two of the balls in Pyrex so I could see the bottom to check fermentation.

Flour: 100% (KAAP)
Water: 64%
ADY: 0.5%
Salt: 2%
Oil: 2% (corn)
Sugar: 1%

I'll keep this updated as dinner gets closer and after dinner for finished pictures.

I don't know what I'm doing for sauce yet.
Dan

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #34 on: January 02, 2016, 10:36:01 PM »
OK just finished cleaning up.

Sauce was a lightly cooked affair with onion, garlic, oregano, basil, crushed red pepper, salt, butter, and EVOO.

I apologize for the lack of underskirt shots and crumb shots. Once I took the photos, the pies went to the table to be eaten and interrupting dinner to take "underskirt shots" never goes over well.

This worked out very well for a 6 hour emergency dough.  Flavor definitely not great, but the dough handled and browned OK.

Pics to follow.
« Last Edit: January 02, 2016, 10:48:05 PM by wahoo88 »
Dan

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Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #35 on: January 02, 2016, 10:44:03 PM »
 Pics:
Dan

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #36 on: January 02, 2016, 10:44:44 PM »
Pics:
« Last Edit: January 03, 2016, 09:53:56 AM by Pete-zza »
Dan

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #37 on: January 02, 2016, 10:45:41 PM »
Pics:
Dan

Offline wahoo88

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Re: Last (good) pizza for a while
« Reply #38 on: January 02, 2016, 10:46:33 PM »
Pics:
Dan

Offline Obsauced

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Re: Last (good) pizza for a while
« Reply #39 on: January 08, 2016, 02:23:19 PM »
your pies came from a really long way i must tell you. if you ever find yourself living in NY and I have my pop up or restaurant running you'll have a job. these look mighty tasty
instagram.com/obsauced

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